Whipped cookies

Whipped cookies

Frollini montati

By
From
The Italian Baker

Nowadays, it is hard to find time to sit at the table in the morning and have a proper breakfast. Most of us Italians have a quick espresso and a croissant at a coffee bar on our way to work, and only on a Sunday morning do we find the time to enjoy breakfast at home. The first meal of the day usually consists of sweet pastries and sometimes a piece of focaccia. I usually have cookies for breakfast... yes, espresso and a couple of cookies. These ones in particular are very delicious – for breakfast, but also in the afternoon with a cup of tea.

Ingredients

Quantity Ingredient
170g butter, at room temperature
150g icing sugar
2 eggs
1 lemon, Finely grated zested
1 teaspoon vanilla paste or extract
1/4 teaspoon salt
340g plain flour

Method

  1. Line a baking sheet with baking parchment.
  2. In the bowl of a stand mixer, or using a mixing bowl and electric hand-held beaters, beat the butter until creamy. Add the icing sugar and beat until fluffy. Add the eggs, lemon zest, vanilla and salt and beat until mixed. Finally, add the flour and beat until fully incorporated, but don’t over-mix.
  3. Fill a piping bag fitted with a large star-shaped nozzle with the mixture. Pipe rosettes of mixture onto the prepared sheet, leaving space between each cookie. Refrigerate for 20 minutes and preheat the oven to 170°C.
  4. Bake in the oven for 10 minutes, until golden. Leave to cool on the baking sheet.
Tags:
baking
cakes
biscuits
Italian
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